Recipe: Spaghetti Squash Jambalaya

updated Feb 14, 2020
Sponsored by The Spice Hunter
Spaghetti Squash Jambalaya

This fun play on jambalaya skips the rice to make the most of our favorite seasonal produce. Served in the hollowed-out squash, it brings the wow factor to the table.


Prep10 minutes

Cook40 minutes

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(Image credit: Rikki Synder)

Spaghetti squash is the chameleon vegetable of fall and winter. It can be shredded into strands reminiscent of pasta, and is neutral enough in flavor that you can really take it in any direction. Stuffing it is one of the best ways to turn spaghetti squash into dinner, and this dish lets us armchair travel (or dining chair travel?) with a fun, easy twist on the New Orleans classic, jambalaya.

(Image credit: Rikki Synder)

Signature Creole Flavor

NOLA food is never shy on flavor, and a lot of its popular dishes like jambalaya start with the holy trinity of onion, bell pepper, and celery, as well as a good dash of Creole seasoning. Most Creole or Cajun seasoning blends are loaded with salt, so use salt-free The Spice Hunter Cajun Creole Seasoning Blend instead to control the sodium but keep all the flavor. This blend of 12 ingredients — including peppers, paprika, onion, garlic, and citrus peels — will add that bold and zesty bayou flavor.

(Image credit: Creative Studio)

Want more recipes to elevate your everyday cooking? Follow our flowchart and find more ways to spice it up!

(Image credit: Rikki Synder)

A Star Serving Vessel

Jambalaya usually contains rice, but try something new here with roasted spaghetti squash instead, making it lower in carbs and providing an extra dose of veggies. After it’s roasted in the oven, shred it up into long strands with a fork, and then toss the shreds with the other veggies, smoky sausage, and tender chunks of chicken. The hollowed-out shells of the squashes even provide attractive serving vessels.

This satisfying, wintery spaghetti squash jambalaya is the next best thing to skipping town in the middle of the week for a dinner in the French Quarter.

Spaghetti Squash Jambalaya

This fun play on jambalaya skips the rice to make the most of our favorite seasonal produce. Served in the hollowed-out squash, it brings the wow factor to the table.

Prep time 10 minutes

Cook time 40 minutes

Serves 4


  • 2

    spaghetti squash (about 2 pounds each)

  • 2 tablespoons

    olive oil, divided

  • 2 teaspoons

    The Spice Hunter Cajun Creole Seasoning, divided

  • 2 teaspoons

    kosher salt, divided

  • 1

    medium bell pepper, diced

  • 4

    medium stalks celery, diced

  • 1/2

    medium yellow onion, diced

  • 8

    boneless, skinless chicken thighs, cut into bite-sized pieces

  • 8 ounces

    andouille sausage, casing removed and crumbled if fresh or cut into 1/4-inch thick rounds if cured

  • 1 (14.5-ounce)

    can diced tomatoes, drained

  • Hot sauce, for serving


  1. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with aluminum foil.

  2. Cut each squash in half lengthwise and scoop out the seeds. Brush the cut sides of the squash with 1 tablespoon of the oil and sprinkle with 1 teaspoon of theThe Spice Hunter Cajun Creole Seasoning and 1 teaspoon of the salt. Place the squash cut-side down on the baking sheet and roast until the squash are soft, can be pierced easily with a knife, and the skin is blistered, about 40 minutes. Meanwhile, cook the filling.

  3. Heat the remaining 1 tablespoon oil in a large cast iron skillet over medium-high heat until shimmering. Add the bell pepper, celery, onion, remaining 1 teaspoon The Spice Hunter Cajun Creole Seasoning, and ½ teaspoon of the salt. Sauté until soft and beginning to brown, 5 to 7 minutes. Add the chicken, sausage, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until cooked through, 10 to 12 minutes. Stir in the drained tomatoes until any liquid is evaporated, about 1 minute. Remove from the heat and set aside.

  4. When the squash is ready, place the baking sheet on a wire rack. Flip the squash halves over with tongs, then use a fork to shred the inside of each squash half, leaving about 1/2 inch of unshredded squash left in the shell. Transfer the shredded squash to the skillet and toss with the rest of the filling to combine.

  5. Divide the filling evenly between the spaghetti squash shells. Serve immediately with hot sauce, if desired.

Recipe Notes

Storage: Refrigerate in an airtight container for up to 4 days.

This post was created by the Kitchn Creative Studio and is sponsored by The Spice Hunter.
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